Chicken Fajita Skillet Supper

The other day I found myself with a couple of boneless chicken breasts and some peppers plus a pot of leftover pasta in the refrigerator.  I needed to use the peppers and the chicken and I didn't want to have to throw the pasta away and so I decided to throw them all together and make a simple and quick supper for us.

Cherry Tomato and White Bean Salad

Because of my present eye problems, I did an online grocery shop at the end of last week.  I just didn't feel like pushing a grocery cart through a shop with all the poor lighting etc.   I don't mind shopping online . . .  but this time most of my fresh items arrived with short use by dates.  That I DO mind.  YES I am one of those annoying people who pick the produce etc. from the back of the row where it is fresher when I am shopping!

Roasted Bone In Chicken Breasts

We eat a lot of chicken in this house.  Here in the UK we are very lucky that chicken is probably one of the most affordable source of protein when it comes to meat of any kind. 

 I love the versatility of it, which means you can actually eat it more than once a week and never really get tired of it.

 





It is a well known fact that the less your food is handled before it lands in your grocery cart, the cheaper it will be.  This is why more often than not I will buy my chickens whole and then portion them myself when I get home.  

I have shared a fabulous video on how to do just that here.  It's well worth a watch.

This recipe today is really a very simple recipe for roasting bone in chicken breasts that results in moist and tender chicken every time.  

I really believe that keeping the bone in and the skin on chicken breasts helps to preserve their flavour and moistness.   It's very simple to dry out boneless, skinless chicken breasts and nothing is more unpalatable . . .

It's more of a technique really, which involves making a type of compound butter  . . .  

created by creaming together softened butter and a mix of herbs and seasonings . . .  and then pushing that butter carefully between the skin and the flesh of the chicken breast.

The butter melts . . .  flavouring and helping to preserve the moistness of the meat  . . .

 







Because it is cooked at a high temperature . . . it cooks a bit faster and the skin cooks up a bit crisper.  In short it's delicious.  Simple.  Delicious.  Economical.   You can't ask for more than that.  

I serve it simply with some vegetables . . .  boiled new potatoes, steamed green beans and some cherry tomatoes on the vine which I roasted along with the chicken in the oven for about the last 10 minutes of cooking time.  (Simply drizzle with a bit of olive oil and seasoning)  These are soooo good.

*Roasted Bone in Chicken Breasts*

Serves 4

Printable Recipe 

 

Meat cooked on the bone may take a little bit longer to cook, but it's always tastier and more moist.   These chicken breasts are delicious, with a crisp skin and lovely flavours. 

 

4 single bone in chicken breasts, skin on, trimmed of excess fat

2 TBS unsalted butter, at room temperature

your choice of herbs and spices for the butter (minced garlic, chopped parsley, smoked paprika, thyme, etc.)

fine sea salt and freshly ground black pepper to taste

1 TBS unflavoured vegetable oil 

 

Preheat the oven to 230*C/450*F/gas mark 7.    Line a baking tray with some foil and then lay a rack over top of it.  Cream together the butter and any seasonings you are using. 

 

Season both sides of the chicken pieces liberally with salt and pepper.  Gently loosen a portion of the skin on side of each piece of chicken breast, without tearing it.   Place one forth of the butter mixture inside, beneath the skin.   Gently massage it into the chicken meat beneath the skin, covering it as much as you can.   Seal the skin back up.   Rub the skin of each breast with some oil.  Place the chicken pieces on top of the rack and roast until golden brown and cooked through.  This will take 30 to 35 minutes. 

 

If you wish you can carve the meat away from the bone and ribs, and slice crosswise for presentation.  Serve immediately.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting! Do come again! 

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Sweet Freedom

I have been wanting to tell you about two lovely products I was recently sent to try out.  I've spent several weeks using them and I can't let another day pass without telling you all about them.  Sweet Freedom is a company here in the UK which has developed these fabulous little undulgences which taste fabulous but are actually a lot better for you than you might think.   Naturally sweetened with fruit extracts combined with other natural ingredients, their products are naturally lower in calories and low GI, which make them a dieter's dream.



These liquid shots of flavour come in a variety of flavours and a convenient flip top container, which is very handy for carrying with you when you are on the run, at work, etc.   They have won Great Taste Awards three years running and no wonder!

 

WE've been enjoying the Sweet Freedom Porridge/Tea/Baking one as a healthy alternative to using other syrups drizzled over our breakfast oats and pancakes.    Low GI, 100% natural, GM & Gluten Free, and at only 13 calories per teaspoon this is a great and healthy alternative.  It's delicious and because it's made 100% from fruit, it's naturally better for you than artificial sweetners and sugar.  You can find it on the sugar shelf in Asda, Waitrose, Ocado, and Holland & Barrett for approximately £2.99 rrp.

  

The other product we I have been enjoying is their new Choc Shot Liquid Chocolate in the Coconut Flavour!  Tastes just like a bounty bar.  I've been enjoying it as hot chocolate, drizzled over ice cream . . .  and I confess  . . .  I have even just eaten it by the teaspoonful just to keep me from indulging in real chocolate.  Sigh . . .  I do love my chocolate.  Like the Sweet Freedom it is also 100% natural,  Low GI/GL,  GM, Dairy and gluten Free.  Stir into hot milk for a faff-free hot drink with no powdery lumps or residue, drizzled over ice cream, brownies, etc. and once again only 14 calories per teaspoon.  Available from Tesco, Sainsbury's, Morrisons, Waitrose, Co-op and Ocado, on the Hot Chocolate Shelf for £3.59 rrp.

Sauteed Apples with Vanilla Mascarpone

We spent all afternoon today wandering around Tatton Park. What a gorgeous place that is! The gardens were so beautiful and we walked our not so little butts off! (ok . . . hmm . . . MY not so little butt.)

Almond Gingerbread

If I had to pick a flavour I love above all else, I would have a very difficult time doing so. I just love sooooo many flavours.

A lot of what I eat depends on what type of mood I am in, or the weather, or even what's in the refrigerator. I guess you could say I just love food, full stop!




I do have a serious thing for ginger though . . . I love it's warmth and spice . . . that peppery heat, that goes so very well with lots of things . . . tart lemons, sweet fruits and berries, nuts, breads, chicken and pork! Dark Chocolate!! (ohhh . . . I am hungry now! Dang!!)



I do love a good gingerbread and I have some great recipes for quite a variety of them. The ones I've already posted you can find here. I have many, many more, trust me . . . but they will be revealed to you one at a time as time goes by, and according to my cravings. (I am such a glutton and a tease!)



I just adore this particular gingerbread. It's light . . . and moist . . . and mild. Just perfect for those times when I am craving a gingerbread, but not looking for anything too heavy.



There are more almonds in this than there are flour, which makes for a very light cake, and also a very moist cake. It's also chock full of lovely little bits of preserved stem ginger. I use Opies, which I like. If you are so inclined you can even get it steeped in a whiskey syrup. Just sayin is all . . .



Anyways, this cake is lovely. You get a fabulous crunch on top from the flaked almonds, all toasty and nutty, and then brushed with some of the ginger syrup when warm, giving them a bit of sweet heat. Moist cake, with tangy little spicy sweet bits of ginger throughout. All in all . . . F-A-B-U-L-O-U-S!



Trust me. Have I ever lied to you? I thought not!



*Almond Gingerbread*
Serves 8 to 10
Printable Recipe

A gently flavoured gingerbread, moist and topped with the wonderful crunch of flaked almonds and ginger syrup.

3 1/2 ounces butter (7 TBS), softened
5 1/2 ounces dark brown sugar (3/4 cup packed)
4 large free range eggs
2 ounces of stem ginger in syrup, plus 4 TBS of the syrup (2 1/2 knobs)
7 ounces of almond flour (2 cups)
3 ounces self raising flour (3/4 cup)
1 ounce flaked almonds (scant 1/2 cup)

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch square baking pan and line with baking parchment. Butter the parchment. Set aside.

Whisk together the butter and brown sugar until light and creamy. Whisk in the eggs, one at a time, whisking well after each one is added.

Finely chop the stem ginger. Add to the butter mixture, along with 2 TBS of syrup. Fold in the ground almonds and flour. Spread in the baking tin, smoothing the top over. Sprinkle over the flaked almonds.

Bake for 25 to 30 minutes until the cake is firm to the touch and a knife inserted in the centre comes out clean. (If the almonds begin to brown too much, cover lightly with a sheet of foil.)

Remove from the oven when done. Gently heat the remaining ginger syrup and brush over top of the warm cake. Leave to cool, then cut into slices to serve. 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin

Roly Poly Rhubarb Pudding

When I was a child I could hardly wait for Rhubarb Season to roll around. My mom would make us our favourite rhubarb pies. They were so tasty, served warm with vanilla ice cream all melting down into that buttery crust and the sweet/tart juices of that beautiful fruit . . .

Breakfast Sausage Patties

Sometimes we like to have breakfast for supper.   On the weekends, we might splurge and have a big breakfast on occasion, but more normal than not . . . we have a big breakfast for supper . . . and by that I mean bacon and eggs, or sausage and eggs, or egg chips and beans, egg and chips, or even a full on proper fry up! It makes sense to have something like that for supper instead of breakfast.  At least it makes sense to me!

Mrs Crimble's and Coeliac and Allergy Awareness Weeks

Allergy Awareness Week, April 28th to May 4th,  Coeliac Awareness Week, 11th to 17th May 2015

Did you know...?

50% of young people in Britain suffer from one or more allergies* and more than a third of all parents believe that their child has a food allergy or sensitivity of some sort**.

Nearly a third (31%) of households contain someone who has a food allergy or intolerance, the majority being self-diagnosed.***

Over 1 in 5 (22%) of the population consider themselves to have a food allergy or intolerance (an increase of 5% compared to 2011).***

Happily though, Mrs Crimble’s, the much loved gluten free British bakery brand, is proving that people who are gluten intolerant can still enjoy snacks, cakes and other treats that taste every bit as yummy as the mainstream alternatives. They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores. 

Mrs Crimble’s reputation was built on the huge success of their Coconut and Choc Macaroon products but has now grown to include savoury snacks, home bake mixes, crackers and individually wrapped products such as flapjacks that can be enjoyed on the go. 

They are also succeeding in making sure that their products are widely available – from supermarkets and convenience stores to department store cafes, airline snack boxes, delicatessens and local fine food stores.

Mrs Crimble’s products enable people with allergies to enjoy products with all of the taste and none of the gluten – ensuring families and friends can enjoy great food together.

* According to a recent survey by the charity, Allergy UK
** According to the NHS Choices Website

*** YouGov: Understanding food allergies and intolerances – the consumer viewpoint (September 2014)

Here are a few of the Mrs Crimble's products I enjoy (aside from their Macaroons which are just the best thing ever!).

   

Mrs Crimble's Chocolate Coated Rice Cakes
 Mrs Crimble's new chocolate coated rice cakes are delicious. Made from puffed rice, they are baked and not fried then topped with delicious chocolate.  And only 81 calories per slice.   A great snack option.



Mrs Crimbles Cheese Crackers
Mrs Crimble's Cheese Crackers come in a variety of flavours, Original, Rosemary and Onion, Tomato and Pesto and  Hot Chilli Cheese.   There is something for every taste.   Crispy, crunchy, baked not fried and deliciously gluten free.  Four crackers = 82 calories



Mrs Crimble's Cakes and Biscuits
These come in four different indulgent flavours.  Bakewell Slices.  Double Chocolate Brownies.  Lemon Slices.  Country Fruit Slices.   Calories Vary. 

My favourites are the Country Fruit Slices ( A classic recipe with a moist sponge filled with juicy raisins, cranberries and apricots with a pastry base and topped with sugar) and of course the Lemon Slices (A light moist lemon sponge layered with a tangylemon filling and topped with icing).  Both are of course gluten free.

I think it's just wonderful that celiacs and allergy sufferers have these delicious options available for them today.   They need never feel deprived.  In days gone by it would have been very frustrating to have a person with these dietary concerns in the home, but thankfully more and more products are becoming available for them all the time.


Mrs Crimble’s started over 30 years ago and today their products can be found in all good independent farm shops, health stores, delicatessens and supermarkets such as Sainsbury’s, Asda, Waitrose, Morrisons, Co-op, and Tesco. Mrs Crimble’s can also be found in the USA, Canada, Australia and New Zealand.

The company is the Official Free From Sponsor of England Netball, in particular supporting the Back to Netball scheme which encourages female players of all ages to get active and re-introduced to the much loved school sport.

 Mrs Crimble’s are Official Gluten Free Partner to Breast Cancer Campaign which involves support of the successful University Fundraising initiatives, donations via promotional packs during October (Breast Cancer Awareness Month) and many other activities.

In response to consumer feedback, Mrs Crimble’s have launched an online shop providing consumers with a convenient location to access the complete range. The website also features Mrs Crimble’s blog and a regularly updated ‘Where to Buy’ tab at www.mrscrimbles.com.

Simple Vanilla Cupcakes

 I thought it would be fun today to show you my simple "go to" cupcake recipe that I use all the time when I want to make vanilla cupcakes.  They are easy to make, always turn out and delicious.  In short . . .  they are the perfect vanilla cupcake.

Swedish Meatballs

Believe it or not I have only ever been to Ikea once in my whole life.   I went with a couple of mates to the one in Warrington a couple of years back.  I do have lots of furniture in my house from Ikea, but it was all delivered.  

 

The one time I did go, I had to try their Swedish Meatballs.   I had heard so much about them, and they were pretty good, but I have to say . . .  they weren't as good as my homemade ones.

 





This is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979.   This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.

The end result is tender and flavourful meatballs . . .  a mix of beef and pork and spices . . . whole wheat bread crumbs . . .




 





Browned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with some rich cream . . .

The gravy alone is to die for.  And there's plenty of it.   Can you ever have too much gravy?

I think not.    Mmmmm . . .  moist, tender, flavourful meatballs . . .  rich creamy gravy . . .  served atop a nice pile of buttery noodles.

 




Of course my husband always has his with potatoes, which works well also.   I hope you will give them a go.   I would be surprised if you didn't think these were the best Swedish Meatballs ever.

*Swedish Meatballs and Gravy*

Serves 4-6

Printable Recipe 

Delicious meatballs in a fabulously rich gravy.   So tasty!  Apologies to Ikea, but I think these are better.  Delicious with noodles. 

For the meatballs:
3/4 pound of ground beef (I like to use extra lean)

1/2 pound ground pork

3 slices of whole wheat bread, crusts removed and made into crumbs

1 large free range egg, beaten lightly

1 tsp sugar

3/4 tsp ground allspice

3/4 tsp ground nutmeg

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 TBS oil for frying 

For the gravy:

1 TBS plain flour

300ml of chicken broth (1 1/3 cup)

1 TBS dijon mustard

1 1/2 tsp Worcestershire sauce

1 tsp honey

300ml of double cream (1 1/3 cup whipping cream)

salt and pepper to taste

chopped parsley to garnish

buttered noodles to serve

 

First make the meatballs.  Mix together all of the meatball ingredients, with the exception of the oil for frying,  until well combined. Shape into 1 1/2 inch balls.  Heat the oil in a large skillet.  Brown the meatballs lightly all over in the hot fat.  

Put them into a casserole dish.  

Whisk the flour into the pan drippings.   Whisk in the chicken broth, mustard, Worcestershire sauce and honey.   Bring to the boil, whisking constantly.   Season to taste with salt and pepper.  Pour this over the meatballs in the casserole dish.

Preheat the oven to 180*C/350*F/ gas mark 4.  Put the casserole with the meatballs in it into the preheated oven.  Bake, stirring occasionally for about 25 minutes.   Whisk in the cream.   Bake for 15 minutes longer.  Serve hot garnished with parsley flakes along with some buttered noodles.

A Trio of Delicious Soup Recipes

 We are great soup lovers in this house.   Homemade soups for the most part.  I only ever rarely buy a ready made soup.  My mother was a fabulous soup maker.  I grew up with wonderful homemade soups.  I am not afraid to make my own soup.  It's something which I find very easy to do and we often have a bowl of homemade soup and some crusty bread for a simple and easy supper.  I was recently sent a lovely vegetable box and some of the new Covent Garden Souper Booster's to try out and spent several days last week experiementing with them to see what I could come up with.

Jam Crostata

I love beautiful tarts like this Jam Crostata I am showing you here today.  A Crostata is an Italian type of baked pie or tart . . .  but the pastry is very rich and almost cake-like. 

It contains baking powder, egg yolks and lotsa lotsa butter . . .  which makes it very rich and crumbly. Almost like a huge shortbread biscuit/cookie filled with jam! 

You can fill them with all sorts . . . and you can have them in both savory and sweet variations.   They usually have three layers . . .  a base . . .  a filling . . .  and a topping.

I was recently sent a jar of Duerr's Rhubarb and Custard Homebaking Jam and I thought it would go perfectly in this Crostata that I baked.   Launched on the 14th of April this is the first Duerr's Jam specifically designed to be baked with.

Making burnt bottoms and chewy tarts a thing of the past, the preserves, specially developed for domestic ovens, ensures jam retains its smooth and glossy consistency when heated. As a result you are guaranteed a moist jammy filling that does justice to your bake.

Perfect for tarts, roly poly and sponge puddings, the innovative bake-stable formula has been developed by renowned innovators Duerr’s – the UK’s oldest family owned jam company.


The fruit-packed jams are also ideal straight from the jar and the easy-to-spread texture provides a must-try filling for sponges and cakes, in addition to a lip smacking topping for toast.  You can find them at Aldi shops.

Rhubarb and Custard is a real favourite flavour of boiled sweet (hard candy) over here in the UK.  It's been one of the most popular ones for years and small wonder . . .  rhubarb and custard is a flavour that can't be beat.  

With this jam you got the nice tanginess of the rhubarb with an underlying tone of vanilla custard.  Simply fabulous.   We quite loved it and I will have to pick up more of it as I am sure it would be just wonderful as a cake filling.

It went beautifully in this crostata . . .  with it's rich and buttery base . . . and rich buttery topping.  

You use the same pastry as the base in this recipe . . .  rolled out and cut into strips which are then laid out crosswise across the top of the jam filling.

The pastry is too delicate to weave as a lattice weave . . .  but it worked beautifully this way.  All you need on top is a light dusting of icing sugar. (confectioner's)   

We all really enjoy a nice crostata . . . especially when it is filled with delicious jam . . . I think you will too!  (The pastry is really easy to make.  You do it in the food processor.)  

To see my Apple Crostata you can check out the recipe here.

*Jam Crostata*

Serves 8

Printable Recipe 

GORGEOUS.  Truly.  This is the elite of jam tarts.  Make sure you use a really good jam for this.   The crust is tender and buttery . . . sweet jam filling, buttery pastry on top.  Delectable. 

300g plain flour (2 cups plus 3 1/2 TBS)

pinch fine sea salt

1 tsp baking powder

100g of caster sugar (1/2 cup)

150g of unsalted butter, firm but pliable, cubed (10 1/2 TBS)

2 medium free range egg yolks, beaten

60ml of milk (1/4 cup)

370g jar of jam or conserve of your choice (1 2/3 cup)

icing sugar to dust

Preheat the oven to 180*C/350*F/ gas mark 4.  Place a baking tray in the oven to heat.  Have ready a 9 1/2 inch loose bottomed tart tin. 

Sift the flour, salt, baking powder and sugar together into a food processor fitted with the chopping blade.   Add the butter and blitze until the mixture resembles coarse bread crumbs.    Whisk the egg yolks and milk to gether.   Pour in through the feed tube and process until the mixture gathers in large clumps.  It should not take long.   Turn out onto a dry, lightly floured surface and knead until smooth.  Shape into a disc and wrap in cling film.   Chill for about 15 minutes, just until firm.

   

Roll out 3/4 of the pastry in a circle large enough to line the tart tin.   Trim off any overhang.  Place the crust in the fridge to chill for about 15 minutes.   Reroll the remaining pastry along with any scraps.  Cut into long strips.   Spread the jam in the lined tart tin.  Lay pastry strips in a criss cross pattern over top.   Slide the tin onto the heated baking tray.   

Bake for 30 minutes or until the pastry is golden brown.   Remove from the oven and allow to cool enough so that you can handle it.  carefully remove the sides of the pan.   Dust with icing sugar.   Serve at room temperature cut into wedges.


Many thanks to Duerr's for sending me this lovely jam.  I quite simply adore rhubarb anything!